Chipotle Sweet Potato Tacos with Avocado Cream

I debated whether or not I should start this post with an ode to my love for tacos. But no matter how I wrote it, it came out wrong, and by wrong I mean inappropriate. Like taco emoji inappropriate, if you’re pickin’ up what I’m puttin’ down.

So for the sake of sparing myself total embarrassment, I’ll skip going into detail about how much I love tacos. Instead I’ll just tell you what inspired me to make this delicious chipotle sweet potato version. MARGARITAS!

Oh yes, I’ve got those coming for you very soon but first I wanted to give you a tasty meal to pair them with. And in my book, nothing goes better with margaritas than tacos.

So I know it seems like there’s a lot going on in this recipe, but I promise it’s not as complicated as it looks. We start by dicing a large sweet potato, then coat it with spices and bake it in the oven for about 30 minutes. Meanwhile you can make the slaw by thinly slicing some red cabbage and adding a simple mixture of lime juice, apple cider vinegar and salt. Then you whip up the avocado cream by throwing everything into a blender. That’s pretty much all there is to it!

The smoky, slightly sweet flavor of the roasted chipotle sweet potatoes paired with the tangy cabbage and avocado cream makes for one seriously swoon-worthy taco. It honestly makes me so happy when I can create a vegan meal that’s this good!

Plus, they’re easy enough to make on a weekday so you can make them for Meatless Monday, Taco Tuesday, or whatever day your heart desires. Maybe Friday so you don’t feel so bad washing them down with margaritas? ;)

For the Cabbage

For the Avocado Cream

2 ripe avocados, pitted

juice of 2 limes + 1 lemon

1 jalapeno, cored and roughly chopped

1 small shallot, peeled and roughly chopped

2 cloves garlic

1/2 cup cilantro

1/4 teaspoon fine sea salt

Directions:

Preheat the oven to 425°F then line a baking sheet with parchment paper. In medium-size bowl, combine the diced sweet potato with the high heat oil, cumin, chipotle powder and a pinch of fine sea salt. Stir together until the potatoes are well-coated with the oil and spices then transfer it to the baking sheet. Bake the potatoes in the oven for 20 to 25 minutes, until soft.

Remove them from the oven, add the drained and rinsed black beans to the baking sheet and stir everything together. Transfer it back to the oven and continue to cook for 10 more minutes.

Meanwhile, make the cabbage by combining it with the lime juice, apple cider vinegar, and salt in a medium-size bowl. Stir it together and set aside.

Next, make the avocado cream by combining all of the ingredients in a blender or a food processor and blend until smooth. Add water one tablespoon at a time to thin as needed.

Warm the tortillas in the microwave or in a skillet on the stove. Layer each one with avocado cream, cabbage slaw, cooked potatoes and beans. Serve warm and enjoy!

*Chipotle powder is somewhat spicy. If you are really sensitive to spicy foods, I would recommend replacing half of it with chili powder or more cumin.

Thank you for the kind words, Jerilyn! I’m always working to improve my photography so I really appreciate you saying that. :)

Oh Yessss.. Chipotle and Sweet Potatoes are BFF!! Love the combination of flavors and textures in these Tacos, Sarah! One of my favorite week night meals are tacos due to their ease of prep. No doubt I could sing about my love of tacos.. there’s so many varieties! Delicious work my dear! Can’t wait to see your inspiration recipe! :D

I totally get what you’re saying about the taco thing…there’s really no good way to say it! I’m right there with you and serve tacos as much as possible! These are gorgeous with that deep purple cabbage and avocado cream, and the sweet potato black bean combo is the best! I can’t wait to see your margaritas. :)

All of my favorite things!! I’m obsessed! You just can’t beat Mexican food. These are so beautiful!

Agreed! Mexican food is LIFE. ;)

haha well now I want to read what you first wrote!! :) I had to start writing posts a day early so I can come back with a clear mind to proofread … after realizing that I don’t make sense / say ridiculous things sometimes!! And these tacos sound amazing. We LOVEEE taco night!!

I hope the margaritas send magic vibes to you still- These look amazing and I’m salivating- The thing is, I’m not even a huge fan of sweet potatoes!!

I have no doubt these tacos would make you a fan! ;)

We’re sweet potato and black bean twins today! The best kind of twins! Oh yes, I have a very inappropriate relationship with tacos as well, lol! They’re just so darn good! These are beautiful and delicious looking and I want to eat them all!

These.look.EPIC — both the recipe and the photographs :D It’s currently 9:30pm and you’ve got me wanting to run to my kitchen to whip up some tacos… except I don’t think I have any cabbage lying around :lol: See this is why I need to move in with you – I’d be more than happy to be a taste tester :D Heck, I’d even help you clean your kitchen! #snapchatfam

Hey! Just wondering if the nutritional info was for 1 taco or two? And PS made these tonight. A MASSIVE success. My husband hates black beans and you are the first person to get him to eat them!

Yay! I’m so glad they were a hit!

The calories are for one taco with the avocado cream. If you don’t use that then it will be less calories. But remember they are healthy calories! Your body will thank you for fueling it with nutritious ingredients. :)

Trying to incorporate Meatless Mondays into our routine so I made these last night. EXCELLENT, EXCELLENT, EXCELLENT! I used actual chipotles when baking because we like spice. Next time I’ll add more cumin. But everything else, especially the cabbage, was GREAT! It was so yummy, I didn’t even miss meat & was full the whole night!

I”m beginning to think we like more citrus flavor then the average person because I’ve heard that in a few reviews (on other recipes) now. Thanks for the feedback!

I made these tonight for dinner. Our oven is broke so I made the sweet potatoes on the stove and they were so good! I also made homemade black beans. The only other change was I skipped the lemon on the sauce. Anyway these tacos were SOOO good! David and I loved them!